April 16, 2015 In Uncategorized

PORK STICKY RICE BALLS W QUICK TTEOKBOKKI SAUCE

[ezcol_1half] I don't know how weird is it to change the featured photograph, but I made this dish again, and I just like this street/take out-styling much more. It suits the dish. Enjoy! I'M GOING TO EAT AS MUCH CHEWY AND STICKY RICE-THINGS DRENCHED IN PLASTIC-DYING SAUCES, TO MY TEETH'S CONTENT [/ezcol_1half] [ezcol_1half_end] So, today is the day. No, not the day I rolled out of bed looking like Beyonce. Because that was yesterday. Nor is it the usual days that I hallucinate behind my gas-mask about the elusive, blue-est of the blue sky-day in Beijing that never comes. Because today, it actually is. Totally smog-free. Yay. But you know, the cheerleader in me rather focus on the fact that - like how snowstorms only come on the weekends - this miracle just had to happen in the fucking middle of the week. A thursday. Pffffff

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April 13, 2015 In All recipes, Dairy, Seafood

THREE CHEESE OYSTER GRATIN

[ezcol_1half] MY MOJO (COULD HAVE) SANK INTO A MENTAL ABYSS SO DEEP, IT WOULD TAKE A KRISPY KREME-SUBMARINE TO RETRIEVE [/ezcol_1half] [ezcol_1half_end] [/ezcol_1half_end] [ezcol_1half] [/ezcol_1half] [ezcol_1half_end] Hello. Sorry. I think it's been awhile. I don't know if there was a guideline on the Successful Food Blogging Manual specifically on post-frequencies, but I'm sure an entire week of blankness and neglect would on the other hand, dominate the entire Troubleshoots Section (As well as questions like this: What to do when you accidentally publish an unfinished post?)(Answer: Call 911.)(And: What is a writer's block?)(Answer: Eat a donut.). Well, the truth is

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March 25, 2015 In All recipes, Condiments, Meat, Snacks

JERKED SRIRACHA ROAST PORK TACOS W KIWI SALSA VERDE

[ezcol_2third][/ezcol_2third] [ezcol_1third_end]  WHY CAN'T WE ALL JUST BEHAVE LIKE TACOS? I don't know, if there was any other single food-item in this world that, in the best sense possible, welcomes manipulations as much as say, tacos. I mean think about it.  In this world where the not-so-secret food-police who enforces the law of authenticity, still patrols much of the way we perceive and evaluate what and how we eat, this iconic Mexican establishment seems to be freely, and deliciously if I might add, looming well outside of its strict jurisdiction.  They have applaudedly gone over and beyond their traditional origins, shown more adaptability and dare I say, humour, that's unbound by the narrowness of ethnicity without muss or fuss.  How does it do it?  This means, to me at least, more than eating.  If you just take a look at this mad house we're all living under now - where you can't cook a pot of bolognese sauce without turning some Italian nonna in her graves, or enjoy any other blurred out version of mapo tofu without stepping on some bitches' toes (who me?), or fucking crack a joke without hate - it would appear that, fingers crossed, the modern tacos are practically a beacon for social miracles.

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March 22, 2015 In All recipes, Bakery/Pastry, Dairy, Sweets

HOKKAIDO MILK BUNS AND PINEAPPLE CUSTARD

[ezcol_1half] These super gorgeous crochet-printed side-plates are from the lovely DishesOnly. TO MY SHAMELESS AND UNDESERVING SELF I SAID, YES I'LL HAVE FOUR OF THOSE PLEASE This post, on top of the rare fact that it's the third dessert-recipe within two weeks, is also going to take a rather unconventional introduction.  Instead of my usual babbling on my, more often than not, unpleasant stories/inspirations behind a certain recipe, I'm going to gratefully credit this entire post to the unexpected blogging-perks that have been recently showering my life like a long-awaited rainfall. First of all around 2 weeks ago, a mindfully packaged box from Italy oozing the kind of anticipation and excitement not even the strongest duct-tape can confine, quietly arrived at my doorstep.  Carrying with it, among other gorgeous sample-ceramics, were 4 beautiful crochet-printed plates that marked the exciting collaboration between me, and the lovely Italian ceramic company - DishesOnly.  In all honesty, calling this sort of thing a "collaboration" where I shamelessly ask for things without paying, sounds all too undeserving on my part because I feel like I'm taking advantage.  But when I saw these unbelievably delicate and understatedly elegant side-plates called crochet, I simply couldn't help my greedy self.  The desire of having them among my now-seemed-comparatively-unattractive collection of plates, overrode any remaining ounce of

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March 18, 2015 In All recipes, Soup, Sweets, updated recipe

PEANUT BUTTER STICKY RICE BALLS IN GREEN TEA

THEY COMPLETE ME [ezcol_1third] Sorry but I have to run off quickly today, and leave you with this traditional and wildly beloved Chinese dessert.  These little pretty purses called tang-yuan, meaning "soup-circles", are very popular, if not mandatory, at all major celebratory event and holidays because of their literal implication for roundedness and completeness. The elegance of its name may be lost in translation but I assure you that the reasons for their popularity are not, if you would just invest 1 hour of your life to find out. The recipe for sticky rice ball-dough is an update from an older recipe, which I thought had a couple unnecessary steps and confusions.  Then instead of making a peanut-filling from scratch, which would probably never be as smooth with my incompetent food-processor, I decided to use a mix of store-bought smooth peanut butter with a little coconut oil (to loosen the texture further) and brown sugar.  The sticky rice wrapper is slippery and chewy, like little delicious purses bursting with lava-like peanut butter filling that comes with a hint of coconuts.  It's a mouthful of complimenting textures and flavours, chewy and runny, sweet and slightly salty, intensely nutty and rich but balanced with the subtle bitterness and fragrance from lightly honey-sweetened green tea. More

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March 12, 2015 In All recipes, Dairy, Seafood, Soup

MY BIG, FAT, SPICY KOREAN CLAM CHOWDER

[ezcol_1third] IF YOU'RE HOPING FOR A SLIMMED DOWN, DECENT AND POLITE CLAM CHOWDER TODAY, YOU ARE NOT GONNA FIND IT [/ezcol_1third] [ezcol_2third_end] We all have a food that we genuinely love so much, and at every long-awaited occasions when we put a bite in our mouth, we wonder to ourselves, why don't we make that more often? Yes, well, that to me is grilled peanut butter sandwich. This

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